Chicken Fried Steak

I could still remember the first time
I had Chicken Fried Steak.
It was in Hard Rock Cafe.
Singapore.
I was probably 19
or even 20.
You see,
where I come from,
Chicken Fried Steak
is not in our daily meal
consumption.
I tried it not only because
I love food...
all kinds of food...
it's also because
I was in Hard Rock Cafe
so many times during my late teens
and early 20s
that
I think I've tried almost everything
on their menu.
Well,
except for their pork
of course.
I don't eat pork.


Anyway,
that was the first time
I sink my teeth on a Chicken Fried Steak
and eversince then,
I will order it
every time I see it on a menu.
Ask my hubby.


I am on a mission to
find the perfect
Chicken Fried Steak.
This is good.
But not great.
The crust is a bit soggy
and not as crispy as I would like.
However,
the gravy is fabulous.

This is not the first
chicken fried steak recipe I had tried.
Nor the last.
I tried a few other recipes
and wasn't as pleased either.
I was pretty satisfied with this one.
But not enough to proclaim
"This is IT!!"

Taken from Southern Living Cookbook.

1/4 cup all purpose flour
1/2 tsp salt
1/2 tsp pepper
1 lb cubed beef steaks

1 large eggs, lightly beaten
2 tbsp milk
1 cup saltine cracker crumbs

Vegetable oil

3 tbsp all purpose flour
1 1/4 cups chicken broth
1/2 cup milk
Dash of Worcestershire sauce
Dash of hot sauce

1. Combine first 3 ingredients, sprinkle on both sides of steaks.
2. Combine egg and 2 tbsp milk in a shallow dish.
Dip steaks in egg mixture, dredge in cracker crumbs.
3. Pour oil to depth of 1/2 inch into a large, heavy skillet.
Fry steaks in hot oil over medium heat until browned, turning once.
Cover, reduce heat and simmer, turning occasionally 15 minutes or
until tender.
4. Remove steaks, and drain on paper towels. Keep warm.
Drain off drippings, reserving 3 tbsp in skillet.
5. Add 3 tbsp flour to drippings in skillet, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add broth and 1/2 cup milk; cook over medium heat,
stirring constantly until thickened and bubbly.
Stir in a dash of Worcestershire sauce and hot sauce.
Serve gravy with steaks.